Sunday, June 2, 2013

Thai Shrimp and Cabbage

I first tried this recipe years ago.  I was pleasantly surprised by how much I enjoyed the shrimp and cabbage combination.  The original recipe cooked the shrimp and served it over the cabbage for a really low-carb dinner.  We like it better with the shrimp and cabbage served over rice.  Because this recipe has some Thai flavors, we serve it over deliciously fragrant Jasmine rice. 

If you like this recipe, you may also like Chicken and Green Bean Stir Fry (EF, DF, GF).

Thai Shrimp and Cabbage
Inspired by Thai Shrimp and Cabbage Taste of Home June/July 2005

½ head of green cabbage, quartered and sliced
1 yellow onion halved and sliced
6 cloves garlic, minced
2 T olive oil         
2 lb shrimp
½ t ground ginger
½ t freshly ground black pepper
¼ t cayenne pepper
1 T cornstarch
½ c water
½ c reduced-sodium soy sauce*
¼ c honey

Stir fry cabbage in 1 T oil for about 10 minutes or until tender.  Remove and keep warm.  In the same skillet, stir fry onion and garlic in remaining 1 T oil for about 5 minutes or until tender.  Add the shrimp.  Sprinkle with ginger, black pepper and cayenne pepper.  Stir just until shrimp are browned on both sides.  In a small bowl, mix water, cornstarch and soy sauce until the cornstarch is dissolved.  Pour over shrimp.  Add honey and stir until incorporated and sauce starts to thicken.  Shrimp should be pink and slightly curled.  Stir back in cabbage and sprinkle with cilantro.  Serve over rice.

Serves 8

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.

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